Full Time Chef/Cook

Louder Louder - Northbridge; Perth; On-site; AUD 70,000 - 80,000; Full time

Job summary

Louder Louder - Northbridge is seeking a cook/chef to join the team in WA. The role is full time with an annual salary of 70,000 to 80,000 AUD plus superannuation. You will set up stations, assist chefs, prepare ingredients, and help manage service while maintaining food safety and cleanliness.

Responsibilities cover both cook and chef duties, including opening/closing, inventory, staff rostering, and ensuring quality and presentation across all dishes.

Qualifications

• Minimum 1-2 years of experience.
• Hold relevant qualification.

Responsibilities

• Set up workstations with ingredients and equipment.
• Assist the chef with supervising food preparation.
• Coordinate meal preparation and service with kitchen staff.
• Prepare ingredients for cooking (chopping, peeling, mixing).
• Cook food items by grilling, frying, sautéing as directed.
• Monitor cooking times and temperatures for safety and quality.
• Maintain cleanliness and sanitation of equipment and areas.
• Assist in stock monitoring and placing orders during shortages.
• Adhere to dietary restrictions and customer requests.
• Manage kitchen operations and service flow as needed.
• Hire, recruit, and rostering of kitchen staff as required.
• Collaborate with front-of-house for smooth service.
• Plan menus and update dishes as needed.

Skills

Kitchen experience

Food safety

Team collaboration

Adaptability

Education

Relevant qualification

Job description

We are currently seeking a cook/chef to join our team at Louder Louder - Northbridge. The position is full time. For a successful candidate an annual salary of $70,000 to $80,000 + superannuation will be offered.

Cook Responsibilities:

• Set up workstations at the beginning of the shift with the required ingredients and cooking equipment.
• Assist the chef with supervising food preparation activities of other kitchen staff.
• Collaborating with kitchen staff to coordinate meal preparation and service.
• Prepare ingredients to use in cooking including chopping, peeling, mixing, and cutting.
• Cook food items by grilling, frying, sauteing and other cooking methods as specified in the recipe or as directed by the chef.
• Monitoring cooking times and temperatures to ensure food safety and quality.
• Assembling of dish and ensuring great presentation by garnishing the plate as directed by the chef.
• Comply with all work health safety policies and establishment procedures.
• Maintain cleanliness and sanitation of equipment, food storage, and work areas.
• Comply with all food sanitation requirements by properly handling food and ensuring food is correctly stored.
• Check quality of ingredients.
• Assist the chef in monitoring stock and place orders when there are shortages.
• Adhering to dietary restrictions and special requests from customers.

Chef Responsibilities:

• Manage all operations of the kitchen including food preparation, cooking, and overall workflow.
• Responsible for kitchen opening and closing, service and set up.
• Monitor inventory levels and order supplies as needed to maintain an efficient and well-stocked kitchen.
• Communicating with suppliers and vendors to ensure timely delivery of high-quality ingredients.
• Oversee food preparation and ensure that all dishes are prepared to the highest standards of quality and presentation.
• Delegating tasks and responsibilities to kitchen staff to ensure efficient operation of the kitchen.
• Supervise, train, and instruct kitchen staff to ensure high standard of performance and quality of dishes.
• Hiring, recruiting, and rostering of kitchen staff as needed.
• Preparing and cooking dishes in accordance with menu and customer preference and dietary needs.
• Collaborate with the front-of-house staff to ensure smooth and efficient service.
• Menu planning and development, including creating new dishes and updating existing ones.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Ensuring that the kitchen operates in compliance with health, safety, and hygiene regulations.
• Analyse recipes to assign prices to menu items, based on food, labour, and overhead cost.
• Monitoring and controlling food and labour costs, inventory, and overall kitchen expenses.

Skills and Experience:

• Minimum 1-2 years of experience
• Hold relevant qualification

Thank you.